Tofu-Ricotta Stuffed Shells

I love Italian food.  It’s super satisfying for me.  So when a friend of mine had us over for lunch, I knew this recipe was going to be a keeper – just like my childhood friend.  🙂

Having said that, this recipe is only as good as the pasta sauce you serve it with.  Making my own is fun, and I’ll try to post that sometime, but I usually need something quicker.  I prefer something not sweet and Victoria White Linen Marinara is amazing.  There are just a handful of ingredients and it is Italian Authentico’.  😉  Ok, I’m salivating now.

Crumble up your fresh tofu, add your seasoning ingredients and tofutti cream cheese (totally optional) and then taste test.  I usually like to err a little on the salty side of life with this recipe.

Add your chopped spinach, sautéed garlic and onion, vegan cheese shreds, mix it up, and prepare to stuff your pre-cooked shells.

Cover with foil and bake 30 mins while you prepare salad and a side and enjoy the Italian experience!

 

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Tofu-Ricotta Stuffed Shells

5.0 rating based on 1 rating
  • V
  • VG
  • DF
Traditional Italian decadence turned vegan!
  • Difficulty:Easy
  • Prep Time:20 mins
  • Cook Time:30 mins
  • Serves:10

Nutrition per portion

Ingredients
  • 1 lb. Fresh Tofu
  • 1/4 C. Olive Oil
  • 1 tsp. Salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. Basil
  • 1 tsp. Oregano
  • 1/4 C. Vegan Cheese Shreds
  • 1 C. Fresh chopped Spinach
  • 1/2 C. Finely Chopped Onion
  • 3 Cloves Garlic Minced
  • 1/3 C. Tofutti Cream Cheese (a delicious vegan alternative product)
Method

Boil water and cook pasta shells according to directions.  (This recipe fills about 20 shells, but I usually cook quite a few extra in case some tear, or something.  The kids and the dog love the extras, lol).

Sautée onions and garlic in small skillet with just a titch of olive oil.  Onions should be clear.  Salt lightly.

In a medium sized bowl, crumble up your fresh tofu and then add the Olive Oil and seasonings to make the tofu-ricotta.  Add chopped spinach, shredded vegan cheese, and your freshly sautéed onions and garlic.  Finally add Tofutti Cream cheese (I usually leave this on the counter to soften while I prep everything else). Mix well and taste test for saltiness.

Preheat your oven to 350 degrees Fahrenheit.

Spoon filling into cooked shells and place in a baking dish in a bed of your favorite pasta sauce.  Sprinkle over all a little extra vegan shredded cheese if you like.

Cover with foil and bake for 30 minutes at 350 degrees Fahrenheit.

 

**If you want to make this a day ahead just cover with plastic wrap and place in the fridge.  About two hours before serving time, remove from refrigerator, and then bake 30 minutes prior to serving.

 

I’m so excited you are here, sharing with me the love of yummy vegan food! I’d love to hear your thoughts and see pics of the recipes that you make!

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